• 3 Ratings

This casserole is a snap to make and tastes best when topped with roasted red peppers and fried sage.

Recipe by Kimberly Schlapman
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. In a 4-quart saucepan melt 1/4 cup butter over medium heat. Add shallot and cook for 1 minute. Stir in flour, chopped sage, and salt. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Stir in corn.

  • Finely crush half of the crackers. Stir into corn mixture along with eggs and sugar. Spoon the mixture into a 2-quart square or oval baking dish; cover with foil and bake for 15 minutes.

  • Meanwhile, in a medium bowl, coarsely crush remaining crackers; add melted butter and toss to coat.

  • Uncover and top corn mixture with crackers. Bake, uncovered, for 35 to 40 minutes or until heated through.

  • To serve, top with roasted red peppers and fried sage.

Fried sage leaves

in a skillet heat 1 tablespoon vegetable oil over medium-high heat. Add 12 sage leaves; cook about 1 minute or until crisp. Using a slotted spoon, remove sage leaves from skillet; drain on paper towels.

Nutrition Facts

343 calories; 25 g total fat; 15 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 106 mg cholesterol; 282 mg sodium. 231 mg potassium; 28 g carbohydrates; 2 g fiber; 5 g sugar; 5 g protein; 0 g trans fatty acid; 1071 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 52 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 1 mg iron;


3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0